Sticky Date Pudding With Brown Sugar Butterscotch Sauce
This is one of my recipes from www.clunki.com - the online resource for soft foods and modified diets. Just about everyone has a story of confused waiters or waitresses, and misunderstandings in cafes and restaurants. One I was reminded of just the other day when I dug out this recipe was the slightly fuddled backpaker (let’s call him Johan for convenience sake) at a cafe in Sydney’s Newtown. Johan couldn’t quite explain the difference between the self-saucing pudding and the one you’d have to sauce for yourself. The poor love was quite rightly confused firstly by a chef who’d given us customers a self-saucing sticky date pudding as a special that night; secondly by working in a busy cafe with English quite obviously as a second language for him. He was further bewildered by our table of twelve ordering de-caf, skim and soy variations of every coffee type available. The difference was of course the self-saucing sticky date pudding came in a little pot that had a thick sweet sauce under the layer of spongy pudding. The pudding you were to sauce yourself was a slice from a larger pud, served with a jug of butterscotch syrup. Let’s be honest, Johan’s tenuous grip on English grammar left him with little hope. I hadn’t really thought about sticky date puddings, or Johan for that matter for a long time until my Aunt produced perfect individually portioned treats as an alternative to a traditional Christmas pudding last Christmas. It was a brilliant idea. Less dense and much tastier than any fruit pudding and in individual serves with lashings of butterscotch sauce. Give these a try. You’ll be glad you did – just remember you’ll have to add the sauce yourself.
Total Steps
11
Ingredients
12
Tools Needed
6
Ingredients
- 3/4 cup pitted dates
- 1/2 teaspoon bicarbonate of soda
- 1/2 cup boiling water
- 40 gram softened butter
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup self raising flour
- 1/4 cup plain flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 3/4 cup cream
- 60 gram butter
Instructions
Step 1
Grease and line an 8 x 1/3 cup muffin tin.
Step 2
In a small bowl combine the <a href="/6L7QNTJV">chopped </a>dates, bicarbonate of soda and <a href="/W7VKDJHH">boiling </a>water. <a href="/DRM2WPZ4">Stir </a>and set aside for 10 minutes while you prepare the remaining ingredients.
Step 3
Combine 4 grams butter and 1/2 cup <a href="/D434P8MH">brown </a>sugar in a <a href="/7S3QCKWK">mixing </a>bowl. <a href="/3CYMY2D7"> Beat</a> until the butter is light and fluffy and the sugar is completely<a href="/PXKXVQTM"> dissolved</a>.
Step 4
Add the egg and <a href="/7S3QCKWK">mix </a>very well to combine.
Step 5
Sift the flours into the butter and egg mixture, add the now softened dates and <a href="/DRM2WPZ4">stir </a>until just <a href="/7S3QCKWK">mixed </a>through.
Step 6
<a href="/NX588QBK">Spoon </a>the mixture into muffin tin and <a href="/RNT367Z2">bake </a>for 20 minutes.
Step 7
Allow to <a href="/GZFHJC5K">cool </a>until they are able to be handled, remove from the muffin tin and set aside to <a href="/Y6MVNCHX">serve.</a>
Step 8
For the sauce
Step 9
Over moderate <a href="/XZFHRHHF">heat </a>add the sugar and <a href="/D434P8MH">brown </a>sugar to the pan and set aside to <a href="/64W3NS5R">melt.</a> Do not <a href="/DRM2WPZ4">stir </a>the sugar, be patient and let it <a href="/64W3NS5R">melt </a>in the pan forming a light <a href="/Z27T5R5G">caramel.</a>
Step 10
Remove from the <a href="/XZFHRHHF">heat </a>when the sugar has darkened a little.
Step 11
Quickly <a href="/DRM2WPZ4">stir </a>in the <a href="/R3P5MM3Z">cream </a>and the butter and set aside to <a href="/GZFHJC5K">cool </a>just a little and <a href="/Y6MVNCHX">serve </a>over the puddings with a <a href="/G463W56J">scoop </a>of vanilla <a href="/RP8LCDPZ">ice </a><a href="/R3P5MM3Z">cream.</a>